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1993-01-13
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Newsgroups: rec.food.recipes
Distribution: world
From: Shyamala Parameswaran <U15297@uicvm.uic.edu>
Date: Sunday, 29 Mar 1992 11:05:15 CST
Subject: LACTO: Bandhakopir Dalna (Dry Cabbage Curry)
Summary: orig. subject: More Bengali Curries II
Archive-Name: recipes/lacto/bandhakopir-dalna
Keywords: recipe lacto bandhakopir dalna
Followup-To: rec.food.veg
Organization: University of Illinois at Chicago
Approved: aem@mthvax.cs.miami.edu
from Meenakshie Dasgupta's Bangla Ranna (Bengali Cooking):
Bandhakopir Dalna (Dry Cabbage Curry)
500gms cabbage, sliced fine
2 potatoes, cut in small cubes
1 1/2 T oil
1 T turmeric paste
1 1/4 to 2 t chili paste
1 1/4 T cumin paste
1 t coriander paste
1 t ginger paste
1 T ghee
2 bay leaves
garam masala
salt and sugar to taste
Fry cubed potatoes in hot oil in a wok until lightly browned. Remove
from oil and keep aside. To the hot oil in karai, add cabbage.
Sprinkle with salt. Stir and cover. Simmer for 5 minutes. Remove cover.
To the water given out by the cabbage, add the masala pastes.
Stir and fry until masala are well blended with the cabbage. If the
cabbage is young, it should be nearly cooked at this stage.
Add 1/4 to 1/2 cup water - just sufficient to cook the potatoes.
Stir and add potatoes. Adjust salt and add sugar to taste. Simmer
over medium heat until potatoes are cooked and there is practically
no gravy in the pan.
In a frying pan, heat ghee. Add tha bay leaves and garam masala. Stir
fry a couple of minutes and pour over bandhakopir dalna. Stir the
cabbage and remove from fire.
Variations:
Add a couple of diced tomatoes to the cabbage along with the masala paste.
Add a T of chopped coriander leaves just before removing from the fire.
Add a handful of shelled peas with the masala.
Serves 4-6